A waffle iron is a very convenient device to use, allowing you to quickly and easily prepare a large number of waffle sheets.
These thin "cookies" can be layered with some tasty filling. Or they can be wrapped with filling: you will get delicious tubes.
However, many cooks complain that waffles they make themselves turn out too soft.
But some gourmets want the dish to be light and crispy. There is one simple life hack that allows you to easily achieve exactly this result.
What's the trick?
When preparing waffle dough, you need to properly “process” one of the ingredients.
We are talking about a raw chicken egg. It should not be added to the flour base whole.
First, you need to separate the yellow part of the egg from the white. You can add the yolk to the dough right away. But you'll have to "work" with the white: beat it until it forms a thick foam.
The resulting mass should be used as the basis for the future dish. The result is the preparation of ideal waffles with a pleasant "crunch".
